Being healthy means taking responsibility for what we cook and eat. As we try to stay away from sugar and simple carbohydrates like bread and candy, we focus instead on using natural, healthy ingredients to make simple, delicious food. This issue is chockfull of suggestions for this—from Robby Goco’s recipes for healthy Mediterranean dishes, to the scrumptious yet guiltless everyday dinners that Stephanie Zubiri prepares for her own children, to Marc Chalopin’s helpful guide to making classic and modern ratatouille.
However, as Lori Baltazar tells us in our Last Bite section, although 80% of our diet should be healthy, we can reserve 20% of it for the utterly sinful things we dream about, such as decadent yet still good-for-you spinach artichoke dip, gooey bacon and chocolate potato chip bars, and cheese and chocolate hazelnut sandwiches, all of which are in this issue, too.
Read on to learn more about Dumaguete’s fabulous food finds, and the different Philippine herbs we often take for granted, like talinum and tanglad, by this year’s winners of the Doreen Gamboa Fernandez Writing Award. Available on all newsstands and on Zinio.
ALSO READ: Kitchen Whiz: This Mango-and-Chicken Sandwich is Bliss in Every Bite
Check out all these and more in Food Magazine's latest issue now out in major bookstores. Food Magazine is available in bookstores and on newsstands for P200. Download the Food Magazine app for access to all digital editions on your tablet or smartphone, available on Zinio. Like Food Magazine on Facebook (www.facebook.com/foodmag), and follow us on Twitter and Instagram (@foodmagazine).